Vanilla adds a sweet yet aromatic note to rhubarb recipes: I love adding it to my poached fruit, so it wasn’t long before it made it into a cake! This rhubarb, vanilla and almond cake balances sweet and sharp, rich and wholesome flavours. It gets tastier each day as the vanilla further infuses too, and would be lovely warmed with custard. To make the cake, you will need:
120g butter
120g sugar
90g self-raising flour
30g ground almonds
2 tsp vanilla extract
2 eggs
100g rhubarb, half chopped through and half to lay on top
2 tbsp flaked almonds.
Preheat the oven to 160C Fan and grease and line a 20cm round baking tin. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by a little flour, then fold in the remaining flour, almonds and vanilla extract. Gently fold through half the chopped rhubarb.
Pour the batter into the prepared tin, then level the surface and place the rest of the chopped rhubarb gently on top. Scatter with the flaked almonds and bake in the oven for 45 – 50 minutes until golden brown and cooked through.
Recipe by me